Besteverdropbiscuitssmallbatch Recipes
BEST EVER DROP BISCUITS (SMALL BATCH)
Drop biscuits are best the same day they are made...no comparison!!! Perfect for 4 people. When you stir slightly cooled melted butter into cold buttermilk, the butter will clump. Although this might look like a mistake, it's one of the secrets to this recipe. You can double the recipe...if needed!
Provided by Abby Girl
Categories Breads
Time 23m
Yield 6 bicuits
Number Of Ingredients 8
Steps:
- Adjust oven rack to middle position and heat oven to 475 degrees.
- Whisk flour, baking powder, baking soda, sugar, and salt in large bowl. Combine buttermilk and 1/4 cup melted butter in medium bowl, stirring until butter forms small clumps.
- Add buttermilk mixture to dry ingredients and stir with rubber spatula until just incorporated and batter pulls away from sides of bowl.
- Using greased 1/4-cup dry measure, scoop a scant amount of batter and drop onto parchment-lined rimmed baking sheet. Repeat with remaining batter, spacing biscuits about 1 1/2 inches apart.
- Bake until tops are golden brown and crisp, 8 - 12 minutes. They can be made up ahead of time and gently re-heated in a 300 oven for 10 minutes.
- Brush biscuit tops with 1 tablespoon melted butter. Transfer to wire rack and let cool 5 minutes before serving.
- Test if baking powder is fresh: Mix 2 teaspoons of the baking powder into a cup of water. If there is an immediate reaction of foaming and fizzing, the baking powder is okay to use. If the reaction is at all delayed or weak, throw it away and buy a fresh can.
DROP BISCUITS
Drop biscuits are heavenly, and considering how little work they are to put together, they're also a real kitchen miracle. A few pantry staples and a hot oven are all you need for crunchy golden biscuits with soft interiors. They are excellent on their own, but a bit of butter and jam doesn't hurt either. Once you've nailed the basic version, try stirring in some cracked black pepper and Parmigiano-Reggiano, finely chopped tender herbs or chocolate chips.
Provided by Samantha Seneviratne
Categories breakfast, brunch, quick breads
Time 30m
Yield 8 biscuits
Number Of Ingredients 6
Steps:
- Heat the oven to 400 degrees. Line a rimmed baking sheet with parchment paper. In a large bowl, whisk together flour, baking powder, salt and sugar. Using a pastry blender or two knives, cut the butter into the flour mixture until it is the texture of coarse meal with some pea-size pieces.
- Using a fork, stir in the milk until just evenly moistened, adding up to 2 more tablespoons, if necessary, but stopping before the dough gets too wet. Scoop the dough into 8 rough mounds (about 1/3-cup each) and place them on the prepared sheets. Bake the biscuits until golden brown and a toothpick inserted into the center comes out with moist crumbs attached, about 20 minutes. Serve warm or at room temperature.
Nutrition Facts : @context http, Calories 261, UnsaturatedFat 5 grams, Carbohydrate 27 grams, Fat 15 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 10 grams, Sodium 180 milligrams, Sugar 2 grams, TransFat 1 gram
PERFECT SHORTCAKE BISCUITS
These are delicious! I had written them down years ago and only tried them for the first time tonight. Light, deliciously 'cakey' and special for scrumptious summer shortcake. I hope you like it as much as I did!
Provided by KitchenCraftsnMore
Categories Quick Breads
Time 22m
Yield 12 biscuits
Number Of Ingredients 7
Steps:
- Combine dry ingredients in medium bowl.
- Add shortening, and cut into dry ingredients.
- Add milk and egg yolk together, and mix just until all dry ingredients are moistened.
- Dump out onto a lightly floured surface and knead about 4-5 times (very lightly!) and pat dough into a 1/3 inch thickness.
- Use a cookie cutter to cut out shapes.
- Bake on lightly greased cookie sheet for 10-15 minutes, or until golden brown.
- Serve with berries or other cut fresh fruit and sweetened whipped cream.
- Yum!
Nutrition Facts : Calories 139.3, Fat 5.3, SaturatedFat 1.5, Cholesterol 15.7, Sodium 225.6, Carbohydrate 20.1, Fiber 0.6, Sugar 3.2, Protein 2.8
DROP BISCUITS
These drop biscuits have a higher ratio of butter and milk to flour than other cut out biscuits, which yield a sticky dough. Once the wet ingredients are pulsed into the dry, we simply scoop drops of dough onto a baking sheet and bake. The result is a coarsely textured, golden biscuit with a tender, buttery crumb.
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield about 10 drop biscuits
Number Of Ingredients 17
Steps:
- Preheat the oven to 400˚ F. Line a baking sheet with parchment paper. Combine the flour, baking powder, sugar and salt in a food processor. Pulse to combine. Pulse in the butter just a few times, until it is in pea-size pieces. Add the milk and pulse just until the dough comes together.
- Scoop 1/4 cupfuls of dough with a cup measure or ice cream scoop onto the baking sheet (about 10 scoops). Brush the tops lightly with milk. Bake until golden, 15 to 20 minutes.
- Mash butter with dill, capers, lemon zest and juice.
- Puree butter with mango chutney and curry powder.
- Puree butter with maple syrup and adobo sauce.
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